Preparation:
You can use both halves of the tenderloins in this dish, but don't tie them together if you are grilling; it'll never cook through. This dish can also be done in the oven at 25 minutes per pound (or until meat is no longer pink in the middle) at 350F.
Trim and ready tenderloin for the grill. Place on an upper rack or in a position of moderate heat where the tenderloin can cook somewhat slowly. Turn frequently and check often to ensure loin doesn't burn. When meat has cooked to a medium rare point (loin will still be somewhat soft in the middle but have resistance on the outside to the touch), prepare glaze and spread a light coating on the top side of the loin.
Cook 5 minutes, turn and coat other side. Repeat turning and applying glaze about every 5 minutes until meat is cooked through and glaze is set. Be forewarned the glaze is messy; it will be on the grill, the coals, your arms, etc., etc.
Remove tenderloin from grill and let rest for 5-10 minutes. Using a very sharp knife, slice thin and fan out on the serving platter.
Garnish as you like and give each piece of meat a coating of gla |
